• Small package Brussel sprouts, trimmed and halved
  • 1 bunch of grapes, halved
  • 1 4oz goat cheese crumbles
  • 1 bag chopped romaine lettuce
  • 1 bag baby kale
  • 1 5.5oz bag Emerald glazed walnuts
  • 1/2 cucumber, chopped
  • 1/2 red onion, chopped
  • 1 small container fresh blueberries
  • 1 4oz container dried cranberries
  • 1 8oz bag pepitas (or sunflower seeds)
  • 1 bottle strawberry vinaigrette
  • Spray oil
  • Salt
Preheat the oven to 400°F. Place the trimmed and halved Brussels sprouts – cut side down. Brush with oil and sprinkle with salt. Roast the Brussels sprouts until slightly golden brown, have a crispy exterior, and are tender on the inside. Around 30 minutes. Chop romaine lettuce, onion, cucumber, and cut grapes in half. Place all in serving bowl. Add kale, glazed walnuts, dried cranberries, fresh blueberries, and pepitas (as much as you like), add roasted brussel sprouts, then add goat cheese. Mix thoroughly. Add vinaigrette to individual servings. Lasts no more than two days in the refridgerator.
  • 1 package storebought Gluten Free pie shell (2)
  • I package peas and carrots
  • 1 container chopped onions
  • 1 to 1 1/2 cups leftover turkey, chopped
  • 2 red potatoes
  • 3 tablespoons potato starch
  • 1 can full-fat coconut milk
  • ¼ teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 2 teaspoons onion powder
  • 1 teaspoon dried sage
  • 1 1/2 cup chicken/turkey broth
  • 3 tablespoons olive oil
  • 1 egg
  • 1 tablespoon water
Thaw one pie shell. Leave second frozen. Preheat over to 375 degrees. Chop potatoes into cubes. In a pan add olive oil, saute potatoes, and onions until partially cooked, add peas, and carrots. Add chicken/turkey broth, potato starch, coconut milk, and seasonings and stir until thick (approximately 20 minutes.)
Add chopped turkey to thawed pie shell. Pour pan ingredients over turkey. Top with frozen pie shell. Throughly mix egg and water. Brush top pie shell with egg water mixture. Puncture with fork across top of pie shell. Bake for 45-55 minutes. Enjoy! (If you have extra filling, save and have over pasta the next day.)

Gluten-free and vegetarian



  • 1 package of Gluten-Free Kodiak Pancake Mix
  • 1 egg
  • 1 cup plant milk
  • 1 pint raspberries
  • 1 pint blueberries
  • 1 pint strawberries
  • 1/4 cup of coconut brown sugar
  • 2 tablespoons olive oil
  • 1/2 cup granola


Preheat over to 375 degrees. In a bowl, mix pancake mix, egg, and milk. In a glass dish, grease thoroughly and add pints of berries. Pour mixture over berries. Sprinkle with granola. Bake for 45 minutes or until a butter knife entered into the center of the crumble comes out clean. Serve warm alone or with vanilla coconut milk ice cream.